Minestrone Soup

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This minestrone soup recipe is filled with tender vegetables, Great Northern and kidney beans, pasta, and fresh greens simmered in a flavorful tomato broth. Italian seasoning, basil, garlic, and smoked paprika give this homemade minestrone soup plenty of cozy flavor for a hearty soup-and-bread dinner.

Prep Time25

Cook Time35

Total Time1

Course: Main Course, Soup

Cuisine: Italian

Servings: servings

Calories: 91kcal

Author: Emily Rider

Equipment

Large soup pot or Dutch oven
Cutting Board
Sharp knife
Wooden spoon
Measuring Cups and Spoons
Medium saucepan, for cooking the pasta
Colander

Ingredients

For the Minestrone Soup

2 medium carrots diced, about 120 grams
2 small zucchini diced, about 300 grams
½ large onion diced, about 100 grams
6 celery stalks diced, about 240 grams
2 cloves garlic minced, about 6 grams
1 cup baby spinach or kale chopped, 30 grams
28 ounces canned diced or stewed tomatoes 794 grams
4 cups vegetable broth or homemade stock 960 grams
2 cups water 473 grams
½ cup small pasta like orzo, ditalini, 90 grams
1 cup canned Great Northern beans drained and rinsed, 170 grams
1 cup canned kidney beans drained and rinsed, 175 grams
1 tablespoon olive oil or bacon fat 14 grams
1 tablespoon Italian seasoning 9 grams
1 teaspoon dried basil or fresh if available, 1 gram
½ teaspoon smoked paprika 1 gram
2 teaspoons salt 12 grams
1 teaspoon freshly ground black pepper 2 grams

Optional Garnish

Freshly grated Parmesan cheese as desired
Fresh thyme sprigs as desired

Instructions

Prepare the vegetables – Heat the olive oil or bacon fat in a large pot over medium heat. Add the diced carrots, zucchini, celery, and onion. Sauté for 7–10 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
Build the flavorful base – Stir in the minced garlic, canned diced or stewed tomatoes, Italian seasoning, basil, and smoked paprika. Cook for 2–3 minutes, stirring occasionally, until the seasonings are fragrant and the tomatoes begin releasing their juices.
Simmer the soup – Pour in the vegetable broth or homemade stock and water. Add the drained and rinsed Great Northern beans and kidney beans. Bring the soup to a gentle simmer and cook for 10 minutes. Stir in the salt and freshly ground black pepper.
Cook the pasta separately – While the soup simmers, cook the ditalini, orzo, or other small pasta according to the package directions. Drain well and set aside. Cooking the pasta separately helps keep it pleasantly tender instead of allowing it to absorb too much of the broth.
Add the pasta and greens – Stir the cooked pasta and chopped spinach or kale into the soup. Continue simmering for 5–7 minutes, just until the greens are wilted and everything is heated through.
Serve and garnish – Ladle the minestrone into bowls while warm. Finish each serving with freshly grated Parmesan cheese or a sprig of fresh thyme, if desired, and serve with crusty sourdough bread or a simple side salad.

Notes

Pasta Tip – Cook the pasta separately according to the package directions before adding it to the soup. This keeps the pasta from soaking up too much of the tomato broth and becoming overly soft.
Creamy Variation – For a creamier minestrone, add a splash of heavy cream or cashew milk before serving.
Storage – Allow leftover minestrone to cool to room temperature before transferring it to the refrigerator. Keep in mind that the pasta will continue absorbing some of the broth as the soup sits.
Serving Suggestion – Serve this hearty minestrone with The Modern Day Cottage’s Rosemary Sourdough Bread, Easy Sourdough Focaccia With Freshly Milled Flour, or Sourdough Baguette With Fresh-Milled Flour for a cozy soup-and-bread meal.

Nutrition